So there I was with a whole bunch of my homemade ricotta cheese and pesto. Then it came to me. Why not use both in a pasta dish. I went to work to figure out what would make a simple, tasty recipe. Then my Ricotta Pesto Lemon Pappardelle was born.
When I finally perfected it I had the same testers give it a try. While they tasted it they were very quiet, then one groaned and said, “WOW, that is impressive stuff.” The other taste tester asked for a second helping. I think it was a hit.
Ricotta Pesto Lemon Pappardelle
- 8 oz. bag of Trader Joe’s Lemon Pappardelle
- 1 to 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground pepper
- 1 to 2 heaping tablespoons Homemade Ricotta Cheese
- 2 to 3 oz.’s Basic Homemade Basil
- Garnish: 2 tablespoons roughly chopped basil
Heat a pot of salted water to prepare the pappardelle pasta. Cook the pasta for 7 to 8 minutes until al dente. Do not overcook. Reserve a few tablespoons of the pasta cooking liquid. Drain the pasta and season with olive oil, lemon juice, and toss. Add the pasta liquid, ricotta cheese and pesto and toss again until evenly coated. Salt and pepper to taste. Garnish with chopped basil and serve immediately.
Notes: You can use bottled lemon juice. However, fresh lemon juice adds a nice brightness to the taste of this dish. If you can’t find Trader Joe’s Lemon Pappardelle, you can use another type of Pappardelle. I would suggest a bit more lemon if you do. Naturally you can use store-bought ricotta cheese and pesto; homemade just sends this Ricotta Pesto Lemon Pappardelle over the top in taste.
Wine Pairing Suggestions: Try a nice Chardonnay such as this Hess Chardonnay:
“When you reach for your favorite ‘Green Label’ Hess Chardonnay, you expect to find a refreshing, flavorful wine in your glass, and this vintage surely meets the test. Tropical aromas and flavors are highlighted with traditional Central Coast notes of lemon and lime zest and a bit of apple. Nicely balanced, crisp, with a lovely mouthfeel and a smooth, lingering finish. This is the new standard for California Chardonnay, a perfect wine to enjoy on its own or with contemporary dishes.
This wine’s natural acidity complements tangy, spicy foods and shows well with the richness of creamier dishes. Enjoy with Asian chicken salad, grilled albacore tuna with melted anchovy butter and lemon or a creamy pasta dish with Portobello mushrooms.”
My husband loved it and wondered why there wasn’t very much left. I laughed and explained that my taste testers had a few helpings before I was able to save some to share. So I made a new fresh batch for dinner. All we needed to complete our meal was a simple salad with a light vinaigrette, a fresh baguette and bottle of Sauvignon Blanc.
This Ricotta Pesto Lemon Pappardelle was an extra special treat for us. We’ll make it again when we have need of a simple, impressive and easy dish for company or ourselves.
Time to eat…
P.S. Take a moment to check out some of the tools I used for this “Ricotta Pesto Lemon Pappardelle” below. 🙂